Then these tacos are exactly what you’re looking for.

 

Chop up an onion, throw it in a pan (medium heat) with some olive oil. Add in your favorite hot peppers (I recommend using pickled peppers). Take some left over grilled chicked, cube it up and, once everything is sizzling, add  the chicken to the pan (combining it in). Cook for about three to five minutes, tossing the ingredients occasionally to heat  evenly througout.

 

While everything is jamming in the pan, throw some corn tortillas strait on the rack in a preheated 405 degree oven for 3 minutes, turning them over after 2 minutes.

 

When three minutes is up and the tortilla are ready to roll, it’s time to plate it up. Put your tortillas on a plate and load them up with your chicken, onions and pepper mixture. Add some diced avocado on top, garnish with some cilantro and give a little drizzle of hot Sauce if you like a little extra flavor dimension (I use Valentina). Serve with a slice of lime and enjoy the flavor insanity.

This is recipe does not require exactness and it can be made with whatever ratios you prefer. The key to creating the killer flavor is the olive oil, onion and peppers simmering together and infusing one another with amazing flavor. I'd love to take credit for this concept, but Guy Fieri introduced it to me about 10 years back as part of a pasta recipe. I pulled this concept out and started using it as a way to top my burgers with amazing flavor and heat. And now, it's a great way to hook up some insane tacos from boring leftovers.